Peanut Scotch Fudge Recipes

BUTTERSCOTCH PEANUT FUDGE

Steps:

• In a microwave-safe bowl, combine the milk, chips and marshmallows. Microwave, uncovered, at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently. Stir in peanut butter and vanilla until combined. Fold in the peanuts., Pour into an 11x7-in. pan coated with cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares. Store in the refrigerator.

PEANUT CHOC-SCOTCH FUDGE

Steps:

• Lightly grease a 9x13 inch dish.
• In a 2-quart saucepan over medium heat, combine butter, sugar and milk. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in peanut butter, chocolate chips and butterscotch chips until melted. Stir in vanilla. Fold in marshmallow creme. Pour into prepared pan. Chill in refrigerator until firm.

GRANDPA'S PEANUT BUTTER FUDGE

Steps:

• Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly). Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
• Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens. (Always stir in same direction.) Pour fudge onto buttered plates or waxed paper. Let cool and cut into 1-inch pieces.

EASIEST PEANUT BUTTER FUDGE

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

BUTTERSCOTCH PEANUT FUDGE

Steps:

• In a microwave-safe bowl, combine the milk, butterscotch chips and marshmallows. Microwave, uncovered at 80% power for 3 minutes or until chips and marshmallows are melted, stirring frequently.
• Stir in peanut butter and vanilla until combined. Fold in peanuts.
• Pour into a 11 x 7 x 2 pan coated with nonstick cooking spray. Cover and refrigerate for 2 hours or until firm. Cut into squares.

CHOCOLATE PEANUT BUTTER BUTTERSCOTCH FUDGE

Steps:

• Melt butter in a heavy saucepan over low heat; stir in sweetened condensed milk and milk.
• Add chips, stirring constantly, until mixture is smooth.
• Remove from heat; stir in marshmallow cream and extracts.
• Stir in walnuts.
• Pour into a buttered 15" x 12" pan or two 9" x9" pans.
• Chill.
• Cut into squares.
• Store in refrigerator.

EASY PEANUT BUTTER FUDGE

Steps:

• Line an 8-in. square pan with foil; grease with butter., In a heavy saucepan, combine sugar and milk; bring to a boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly. Remove from heat., Stir in peanut butter and marshmallow creme until blended. Immediately spread into prepared pan; cool slightly., Refrigerate until firm. Using foil, lift fudge out of pan. Remove foil; cut into squares. Store between layers of waxed paper in an airtight container.

PEANUT BUTTERSCOTCH FUDGE

Steps:

• In microwaveable mixing bowl, cook butterscotch chips for 2 1/2 to 3 minutes on 50% power, stirring once or twice until melted.
• Blend in milk, peanut butter, vanilla and salt.
• Cook for 1 1/2 to 2 minutes on HIGH, until bubbly, watching closely.
• Spread into buttered 8x8 inch baking dish.
• Chill until firm.
• Cut into squares.
• Keep refrigerated.

SUGAR FREE PEANUT BUTTER - SCOTCH FUDGE

Steps:

• Grease a 9x13" pan with cooking spray, set aside.
• Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
• In a large bowl, beat cheese and Splenda until creamy.
• Add pudding mixture and beat smooth.
• Pour into prepared pan and chill 2-3 hours.